Hundreds turned out to pick their own roselle, attend in the field roselle cooking demos, enjoy AMAZING music, food, and drink of the roselle varietal. Check out our Instagram for some fun photos of the event. If you were not able attend, do not fret! We have provided one of the recipes presented. We hope you give it a try and enjoy!
Roselle juice can be served hot or cold, although it is most often served as a cooling drink in West Africa and the Caribbean. It is known by many names in different parts of the world. The Burkinabe, Senegalese, and Ivorians call it by its Wolof name, Bissap. Ghanaians and Nigerians call it Sobolo, and in the Caribbean it is known as Sorrel. In America, we call it Hibiscus juice and Latin Americans call it Agua de Jamaica. When steeped it has a deep burgundy color. It has a sweet-sour taste similar to cranberry juice and can be served with mint leaves, orange essence, ginger, pineapple juice, tea grass, all spice, star anise and many other herbs. In Ghana, Nigeria, and Senegal, roselle juice is served cold, while in Egypt, it is served warm.
Caribbean Sorrel Ingredients:
- 2 cups whole, dried sorrel (a.k.a. dried hibiscus)
- 2 inches ginger or galangal, sliced in thin coins for mild flavor, or chopped/grated for stronger flavor.
- The peel of 1 orange
- 2 cinnamon sticks
- 6 cups water
- Sugar to taste (3/4 to 1cup)
- Water, rum, and/or ice, as desired
https://www.geog.psu.edu/sites/www.geog.psu.edu/files/event/miller-lecture-coffee-hour-out africa-food-legacies-atlantic-slavery americas/carneychapter2africanethnobotanyintheamericas.pdf